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Author Notes: This recipe comes from a love for sweets and spiciness! (Recipe comes from a mix of a classic family recipe and a recipe referenced by Helen Cook) —jyoungs82

Makes 1 cake

Crust

1 1/3cups All Purpose Flour

6tablespoons Beet Sugar

8tablespoons Unsalted Butter

Filling

2pounds Cream Cheese

1cup Beet Sugar

4 Eggs

1cup Sour Cream

3teaspoons Vanilla Extract

1/4teaspoon Sea Salt

3tablespoons Lemon Juice

1 Ghost Pepper

1tablespoon Beet Sugar

1 Lime (zested and juiced)

For the crust you want to combine the flour, sugar and butter until it is a well combined crumbly mixture. Press into the bottom of an oiled and parchment lined spring form pan. Bake the crust at 350 F for 15-20 minutes. Cool completely.

WARNING: Gloves and eye protection are a life saver during this step.
Prepare the pepper by roasting it over an open flame until the skin is blistered and slides right off. Dice the pepper up into very small pieces. Combine the pepper with 1 T sugar and make into a paste with the back of a spoon or a fork. Set aside.

For the filling you will want to beat the cream cheese until smooth. Then add in the sugar until completely combined. Add in the eggs one at a time and mixing between each egg.

Now add in the sour cream, vanilla, salt, lemon juice, lime zest and juice, and lastly the pepper/sugar paste.

Once the filling is well mixed pour into the cooled crust. Bake at 290 F for 50 minutes. When done the edges should be firm and the center slightly wiggly. Scrape the edge with a knife and allow to cool until room temperature.

My Ghost Pepper plant is loaded with fruit this year. We do a little dance while I am watering the garden, where it stands there grinning and teasing "just what do you think you are going to do with me now that you have me" and I quake in fear. I added the three fruits I got last year to pickles, but since I am going to have a bounty this year I might just have to try this. What a great idea for keeping the mouth cool while eating. Or, as cool as can be, considering...

This was the first year I have been able to plant my ghost pepper plants in the ground and not in a pot on my porch. The plant is huge right now and I can already tell it is going to provide lots of tasty peppers!!! The dairy in this recipe does a great job of offsetting the heat a little. My experience was that as long as you help the bite in your mouth you would feel the burn, but as soon as I swallowed the bite the heat faded pretty quickly. Hope you enjoy this recipe if you get the chance to make it!!!

Is it necessary to roast these peppers? They are so thin skinned, like a Scotch bonnet or habanero, why is it even needed? Is that a ghost pepper in your photo? The ones I've seen are much longer and more narrow.